← Back to Search Results
sauteeing
Green Beans Sauteed with Wild Mushrooms

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I love the delicate, French haricots verts, buts if you can’t find them, use small green beans. Julia Child always suggested cooking them in massive amounts of water, or you can steam them, if you prefer. Americans tend to like a bit of crunch to their beans while the French generally prefer them cooked a little more; I like them somewhere in between.

Yield: Serves 6

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • ½ pound chanterelles or other wild mushrooms, cleaned and cut into bite-sized pieces
  • Salt and freshly ground black pepper
  • 1½ pounds haricots verts or green beans, trimmed

Directions

Bring a large pot of salted water to a boil.

Meanwhile, heat the butter and the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until it becomes translucent. Add the mushrooms, cooking them until they give off their juices and then reabsorb them, 5 to 7 minutes. Season with salt and pepper to taste. Keep the mushrooms warm on the stovetop.

Add the beans to the boiling water and cook for 3 to 5 minutes, or until slightly tender (haricots verts will take less time than green beans). Drain.

Transfer about half of the mushrooms to a small dish and keep warm. Add the beans to the mushrooms in the skillet and stir to combine. Mound the beans and mushrooms gently on a serving platter and top with the reserved mushrooms. Season again with salt and pepper.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

118kcal (6%)
302mg (13%)
11g
4g
8g (13%)
0g
4g (20%)
3g
1g
15mg (5%)
4g
3g
33mg
429mg
88mcg RAE (3%)
14mg (23%)
50mg (5%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mexican-everyday Mexican Everyday
by Rick Bayless
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-sweet-life The Sweet Life
by Kate Zuckerman
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucid-food Lucid Food
by Louisa Shafia
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?